Boston cream pie trifle

1 hour + 20 mins
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1 box yellow cake mix and ingredients it calls for

1 cup sugar
1/2 Cup and 2tbsp of corn starch
1tsp salt
3 cups of milk
9 egg yolks
2tsp vanilla
1 cup of prepared whipped heavy cream

2 cups semi sweet chocolate chips
3/4 cup heavy whipped cream


Mix as the package directs. Pour batter into a sprayed cookie sheet and bake at 350°C for 16-20 minutes or until cake springs back to the touch. Set aside to cool. While cake is cooling make cream filling.

While cream filling is cooling and after the cake has finished cooling, cut cake into bite sized cubes, place in a large bowl and set aside.

Separate egg yolks in a small bowl. In a large saucepan over medium heat, whisk together sugar, cornstarch, salt , and milk. Stir constantly until mixture begins to thicken, it usually takes about 5-10 minutes. Temper eggs with 1/2 a cup of milk mixture. Slowly add mixture back into the saucepan, stirring rapidly as you do. Cook for an additional minute. Remove from heat and stir in vanilla. Transfer to a medium sized bowl and cool completely in the refrigerator for 2 to 3 hours. Once cooled, gently fold the whipped cream and return to the refrigerator while you complete the other steps.

In microwave safe bowl melt chocolate chips and cream. Stir and set aside.

Place 1/3 cake cubes in the bottom of the triffle bowl.
Spoon 1/3 of the pastry cream over the cake cubes.
Carefully drizzle 1/3 of the ganache over the pastry cream.
Repeat until you have completed all 3 layers.
Refrigerate for at least a hour before serving.